CN113841779A - Dried preserved apricot processing technology and preparation method thereof - Google Patents
Dried preserved apricot processing technology and preparation method thereof Download PDFInfo
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- CN113841779A CN113841779A CN202111170144.8A CN202111170144A CN113841779A CN 113841779 A CN113841779 A CN 113841779A CN 202111170144 A CN202111170144 A CN 202111170144A CN 113841779 A CN113841779 A CN 113841779A
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- apricot
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- 235000009827 Prunus armeniaca Nutrition 0.000 title claims abstract description 118
- 244000018633 Prunus armeniaca Species 0.000 title claims abstract description 118
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 59
- 238000009835 boiling Methods 0.000 claims abstract description 37
- 238000005406 washing Methods 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 13
- 238000012216 screening Methods 0.000 claims abstract description 11
- 238000007605 air drying Methods 0.000 claims abstract description 9
- 230000006378 damage Effects 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 206010003445 Ascites Diseases 0.000 claims abstract description 6
- 239000000428 dust Substances 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims description 56
- 239000002994 raw material Substances 0.000 claims description 18
- 230000008595 infiltration Effects 0.000 claims description 14
- 238000001764 infiltration Methods 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 6
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims description 5
- 229960002303 citric acid monohydrate Drugs 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 235000021022 fresh fruits Nutrition 0.000 abstract description 5
- 230000002035 prolonged effect Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 230000001932 seasonal effect Effects 0.000 abstract description 3
- 208000027418 Wounds and injury Diseases 0.000 abstract 1
- 208000014674 injury Diseases 0.000 abstract 1
- 238000002791 soaking Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a processing technology of dried preserved apricots and a preparation method thereof, relating to the field of preserved apricots, comprising the following steps of firstly, air-drying and sorting, selecting apricot fruits without worm damage and hard injury, wherein the apricot fruits have hard meat and 8-9 maturity, air-drying the apricot fruits by using an air dryer, and then sorting the dried apricots by using a screening machine; step two, washing ascites, putting the sorted apricot fruits into a washing liquid in batches for washing, washing off dust and stains on the surface, repeatedly washing with clear water after washing until the surface is not slippery, taking out the washed dried apricot fruits, and putting the dried apricot fruits into a boiling water pot at 100 ℃ for boiling for 5-10 minutes; the fresh fruits are dried and stored, so that the color and quality of the materials are effectively protected by drying, the apricot fruits can be stored for a long time, when the preserved apricot needs to be produced, the preserved apricot can be prepared for a long time by storing the dried apricot, seasonal processing is not needed, the quality guarantee period is long, the yield and the economy are improved, the production period is prolonged, and the industrial and economic income is improved.
Description
Technical Field
The invention relates to the field of preserved apricot preparation, and particularly relates to a dried preserved apricot processing technology and a preparation method thereof.
Background
According to the processing technology of the preserved apricots, the traditional technology taking fresh fruits as raw materials is adopted from the current processing situation at home and abroad, the processing and production of the modern technical formula are still not realized due to the seasonality of the apricots, the storage of the fresh fruits and other problems, and the large-scale production cannot be realized.
The traditional preserved apricot production process is to produce preserved apricot by processing fresh apricot meat, and the production has strong seasonality, short period, time consumption and high cost.
Disclosure of Invention
The invention aims to: in order to solve the technical problems, a dried preserved apricot processing technology and a preparation method thereof are provided.
In order to achieve the purpose, the invention provides the following technical scheme: a dried preserved apricot processing technology and a preparation method thereof comprise the following steps,
firstly, air-drying and sorting, selecting the apricot fruits which are not damaged by worms and have hard damages, wherein the apricot fruits have hard meat and 8-9 percent of maturity, air-drying the apricot fruits by using an air dryer, and sorting the dried apricot fruits by using a screening machine;
step two, washing ascites, putting the sorted apricot fruits into a washing liquid in batches for washing, washing off dust and stains on the surface, repeatedly washing with clear water after washing until the surface is not slippery, taking out the washed dried apricot fruits, and putting the dried apricot fruits into a boiling water pot at 100 ℃ for boiling for 5-10 minutes; fishing out and draining;
step three, sugar boiling, namely, putting the aired apricot fruits into sucrose solution with the sugar content of 40% for boiling during the sugar boiling, and adding citric acid monohydrate during the boiling;
step four, sugar infiltration, namely pouring the boiled raw materials and the sugar solution in the same pot into a sugar infiltration tank, adding 20% of white granulated sugar for 12 hours, fishing out and draining after the raw materials are fully eaten and the raw material fruit grains are fully eaten, and placing in a plate;
step five, drying, namely putting the pulp placed on the swinging plate on a food steamer, putting the pulp into a baking room for baking for 8-10 hours, and cooling after baking is finished;
step six, grading, namely vibrating and grading the roasted apricot fruits through a vibrating screen, screening redundant sugar stains on the surfaces of the pulps, and grading the finished preserved apricots;
and step seven, packaging and warehousing, namely performing vacuum packaging on the screened preserved apricots by using a composite bag and warehousing for storage.
By adopting the technical scheme, fresh fruits are air-dried and stored, the air dryer effectively protects the color and quality of materials, the apricot fruits can be stored for a long time, when the preserved apricot needs to be produced, the dried apricot fruits can be stored, the preserved apricot can be prepared for a long time, seasonal processing is not needed, the quality guarantee period is long, the yield and the economy are improved, the utilization rate of raw materials is improved, the production period is prolonged, the scale of preserved apricot processing is formed, and the industrial income is improved.
Furthermore, the temperature of the sucrose solution in the third step is controlled to be 90-110 ℃, and the sugar boiling time is controlled to be 15-25 min.
By adopting the technical scheme, the fusion efficiency of the sugar solution and the apricot flesh is improved, the sugar soaking time is shortened, the sugar soaking quality is improved, the preserved apricots with the same yield can be produced in less time, and the industrial profit is increased.
And furthermore, in the fourth step, stirring is required to be carried out every two hours in the sugar infiltration process.
By adopting the technical scheme, the sugar permeability uniformity of the preserved apricot can be improved, and the sugar content of the preserved apricot can reach the GB/T10782 standard.
Further, in the fifth step, the temperature of the drying room is 55 ℃, 2-3 hours, 75 ℃, 3 hours or so, and 65 ℃ in sequence, and the drying is carried out for 1 hour.
Through adopting above-mentioned technical scheme, the preserved apricot after the stoving preserve cycle length, the appearance is difficult to destroy, through vibrations to the preserved apricot after the stoving to sift off its surperficial unnecessary sugariness, unnecessary sugariness drops in the collecting box, can improve the taste of preserved apricot, avoids the preserved apricot to contain too high taste that influences the consumer of sugar content, has saved the sugar again, has reduced manufacturing cost, facilitates the use, is favorable to promoting.
And further, controlling the water content of the baked preserved apricots in the fifth step to be 13-18%.
By adopting the technical scheme, the preservation time can be prolonged, and the flavor and taste of the preserved apricot can be improved.
Furthermore, the weight of each bag of the preserved apricots packaged in the seventh step is 200g, and the weight difference is +/-5 g.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, fresh fruits are air-dried and stored in the first step, the air dryer effectively protects the color and quality of materials, apricot fruits can be stored for a long time, when preserved apricot fruits need to be produced, the dried apricot fruits can be stored, the preserved apricot can be prepared for a long time, seasonal processing is not needed, the quality guarantee period is long, the yield and the economy are improved, the utilization rate of raw materials is improved, the production period is prolonged, the scale of preserved apricot processing is formed, and the industrial and economic income is improved.
2. According to the invention, the dried apricot is vibrated after being dried, so that redundant sugar stains on the surface of the preserved apricot are screened off, and the redundant sugar stains fall into the collecting box, so that the taste of the preserved apricot can be improved, the influence of the overhigh sugar content of the preserved apricot on the taste of consumers is avoided, the sugar is saved, the production cost is reduced, the use is convenient, and the popularization is facilitated.
Detailed Description
The technical solution of the present invention will be further specifically described below by way of examples.
The first embodiment is as follows: a dried preserved apricot processing technology and a preparation method thereof comprise the following steps,
firstly, air-drying and sorting, selecting the apricot fruits which are not damaged by worms and have hard damages, drying the apricot fruits with hard meat and 8-degree of maturity by using an air dryer, and sorting the dried apricot fruits by using a screening machine;
step two, washing ascites, putting the sorted apricot fruits into a washing liquid in batches for washing, washing off dust and stains on the surface, repeatedly washing with clear water after washing until the surface is not slippery, taking out the washed dried apricot fruits, and putting the dried apricot fruits into a boiling water pot at 100 ℃ for boiling for 5 minutes; fishing out and draining;
step three, sugar boiling, namely, putting the aired apricot fruits into sucrose solution with the sugar content of 40% for boiling during the sugar boiling, and adding citric acid monohydrate during the boiling;
step four, sugar infiltration, namely pouring the boiled raw materials and the sugar solution in the same pot into a sugar infiltration tank, adding 20% of white granulated sugar for 12 hours, fishing out and draining after the raw materials are fully eaten and the raw material fruit grains are fully eaten, and placing in a plate;
step five, drying, namely putting the pulp placed on the swinging plate on a food steamer, putting the pulp into a baking room for baking for 8 hours, and cooling after baking;
step six, grading, namely vibrating and grading the roasted apricot fruits through a vibrating screen, screening redundant sugar stains on the surfaces of the pulps, and grading the finished preserved apricots;
and step seven, packaging and warehousing, namely performing vacuum packaging on the screened preserved apricots by using a composite bag and warehousing for storage.
In a further preferred embodiment of the present invention, the temperature of the sucrose solution in step III is controlled to 110 ℃ and the sugar boiling time is controlled to 15 min.
As a further preference of the present invention, step four requires stirring once every two hours during the sugar infiltration process.
In a further preferred embodiment of the present invention, in the fifth step, the temperature of the baking room is 55 ℃, 3 hours, 75 ℃, 3 hours or so, and 65 ℃ in this order, and the baking is performed for 2 hours.
As a further preferred aspect of the invention, the moisture content of the roasted preserved apricot in the fifth step is controlled to be 13%.
As a further preferred mode of the invention, the weight of each bag of the preserved apricots packaged in the seventh step is 200g, and the weight difference is +/-5 g.
Example two: a dried preserved apricot processing technology and a preparation method thereof comprise the following steps,
firstly, air-drying and sorting, selecting the apricot fruits which are not damaged by worms and have hard damages, drying the apricot fruits with hard meat and 8-degree of maturity by using an air dryer, and sorting the dried apricot fruits by using a screening machine;
step two, washing ascites, putting the sorted apricot fruits into a washing liquid in batches for washing, washing off dust and stains on the surface, repeatedly washing with clear water after washing until the surface is not slippery, taking out the washed dried apricot fruits, and putting the dried apricot fruits into a boiling water pot at 100 ℃ for boiling for 8 minutes; fishing out and draining;
step three, sugar boiling, namely, putting the aired apricot fruits into sucrose solution with the sugar content of 40% for boiling during the sugar boiling, and adding citric acid monohydrate during the boiling;
step four, sugar infiltration, namely pouring the boiled raw materials and the sugar solution in the same pot into a sugar infiltration tank, adding 20% of white granulated sugar for 12 hours, fishing out and draining after the raw materials are fully eaten and the raw material fruit grains are fully eaten, and placing in a plate;
step five, drying, namely putting the pulp placed on the swinging plate on a food steamer, putting the pulp into a baking room for baking for 9 hours, and cooling after baking;
step six, grading, namely vibrating and grading the roasted apricot fruits through a vibrating screen, screening redundant sugar stains on the surfaces of the pulps, and grading the finished preserved apricots;
and step seven, packaging and warehousing, namely performing vacuum packaging on the screened preserved apricots by using a composite bag and warehousing for storage.
In a further preferred embodiment of the present invention, the temperature of the sucrose solution in step III is controlled to 100 ℃ and the sugar boiling time is controlled to 20 min.
As a further preference of the present invention, step four requires stirring once every two hours during the sugar infiltration process.
In a further preferred embodiment of the present invention, in the fifth step, the temperature of the baking room is 55 ℃, 3 hours, 75 ℃, 4 hours or so, and 65 ℃ in this order, and the baking is performed for 2 hours.
As a further preferred aspect of the invention, the moisture content of the roasted preserved apricot in the fifth step is controlled to be 15%.
As a further preferred mode of the invention, the weight of each bag of the preserved apricots packaged in the seventh step is 200g, and the weight difference is +/-5 g.
Example three: a dried preserved apricot processing technology and a preparation method thereof comprise the following steps,
firstly, air-drying and sorting, selecting the apricot fruits which are not damaged by worms and have hard damages, drying the apricot fruits with hard meat and 9-degree of maturity by using an air dryer, and sorting the dried apricot fruits by using a screening machine;
step two, washing ascites, putting the sorted apricot fruits into a washing liquid in batches for washing, washing off dust and stains on the surface, repeatedly washing with clear water after washing until the surface is not slippery, taking out the washed dried apricot fruits, and putting the dried apricot fruits into a boiling water pot at 100 ℃ for boiling for 10 minutes; fishing out and draining;
step three, sugar boiling, namely, putting the aired apricot fruits into sucrose solution with the sugar content of 40% for boiling during the sugar boiling, and adding citric acid monohydrate during the boiling;
step four, sugar infiltration, namely pouring the boiled raw materials and the sugar solution in the same pot into a sugar infiltration tank, adding 20% of white granulated sugar for 12 hours, fishing out and draining after the raw materials are fully eaten and the raw material fruit grains are fully eaten, and placing in a plate;
step five, drying, namely putting the pulp of the swinging plate on a food steamer, putting the pulp into a baking room for baking for 10 hours, and cooling after baking;
step six, grading, namely vibrating and grading the roasted apricot fruits through a vibrating screen, screening redundant sugar stains on the surfaces of the pulps, and grading the finished preserved apricots;
and step seven, packaging and warehousing, namely performing vacuum packaging on the screened preserved apricots by using a composite bag and warehousing for storage.
In a further preferred embodiment of the present invention, the temperature of the sucrose solution in step III is controlled to 90 ℃ and the sugar boiling time is controlled to 25 min.
As a further preference of the present invention, step four requires stirring once every two hours during the sugar infiltration process.
In a further preferred embodiment of the present invention, in the fifth step, the temperature of the baking room is 55 ℃, 3 hours, 75 ℃, 4 hours or so, and 65 ℃ in this order, and the baking is performed for 3 hours.
As a further preferred aspect of the invention, the moisture content of the roasted preserved apricot in the fifth step is controlled to 18%.
As a further preferred mode of the invention, the weight of each bag of the preserved apricots packaged in the seventh step is 200g, and the weight difference is +/-5 g.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (6)
1. A processing technology of dried preserved apricot and a preparation method thereof are characterized in that: comprises the following steps of (a) carrying out,
firstly, air-drying and sorting, selecting the apricot fruits which are not damaged by worms and have hard damages, wherein the apricot fruits have hard meat and 8-9 percent of maturity, air-drying the apricot fruits by using an air dryer, and sorting the dried apricot fruits by using a screening machine;
step two, washing ascites, putting the sorted apricot fruits into a washing liquid in batches for washing, washing off dust and stains on the surface, repeatedly washing with clear water after washing until the surface is not slippery, taking out the washed dried apricot fruits, and putting the dried apricot fruits into a boiling water pot at 100 ℃ for boiling for 5-10 minutes; fishing out and draining;
step three, sugar boiling, namely, putting the aired apricot fruits into sucrose solution with the sugar content of 40% for boiling during the sugar boiling, and adding citric acid monohydrate during the boiling;
step four, sugar infiltration, namely pouring the boiled raw materials and the sugar solution in the same pot into a sugar infiltration tank, adding 20% of white granulated sugar for 12 hours, fishing out and draining after the raw materials are fully eaten and the raw material fruit grains are fully eaten, and placing in a plate;
step five, drying, namely putting the pulp placed on the swinging plate on a food steamer, putting the pulp into a baking room for baking for 8-10 hours, and cooling after baking is finished;
step six, grading, namely vibrating and grading the roasted apricot fruits through a vibrating screen, screening redundant sugar stains on the surfaces of the pulps, and grading the finished preserved apricots;
and step seven, packaging and warehousing, namely performing vacuum packaging on the screened preserved apricots by using a composite bag and warehousing for storage.
2. The processing technology and the preparation method of the dried preserved apricot according to claim 1 are characterized in that: in the third step, the temperature of the sucrose solution is controlled to be 90-110 ℃, and the sugar boiling time is controlled to be 15-25 min.
3. The processing technology and the preparation method of the dried preserved apricot according to claim 1 are characterized in that: step four, stirring is needed once every two hours in the sugar permeating process.
4. The processing technology and the preparation method of the dried preserved apricot according to claim 1 are characterized in that: in the fifth step, the temperature of the drying room is 55 ℃, 2-3 hours, 75 ℃, 3 hours or so, and 65 ℃ in sequence, and the drying is carried out for 1 hour.
5. The processing technology and the preparation method of the dried preserved apricot according to claim 1 are characterized in that: and fifthly, controlling the water content of the baked preserved apricots to be 13-18%.
6. The processing technology and the preparation method of the dried preserved apricot according to claim 1 are characterized in that: and seventhly, the weight of each bag of the packaged preserved apricots is 200g, and the weight difference is +/-5 g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202111170144.8A CN113841779A (en) | 2021-10-08 | 2021-10-08 | Dried preserved apricot processing technology and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111170144.8A CN113841779A (en) | 2021-10-08 | 2021-10-08 | Dried preserved apricot processing technology and preparation method thereof |
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| WO2010098333A1 (en) * | 2009-02-24 | 2010-09-02 | クラシエフーズ株式会社 | Dried cut citrus fruit and manufacturing process therefor |
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| CN105394302A (en) * | 2015-10-13 | 2016-03-16 | 李志强 | Processing technology of preserved cattle heart-shaped apricots |
| CN107114544A (en) * | 2016-02-24 | 2017-09-01 | 李菊霞 | Preserved apricot processing method |
| CN107114539A (en) * | 2016-02-24 | 2017-09-01 | 李菊霞 | Preserved apricot cooking method |
-
2021
- 2021-10-08 CN CN202111170144.8A patent/CN113841779A/en active Pending
Patent Citations (7)
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| WO2010098333A1 (en) * | 2009-02-24 | 2010-09-02 | クラシエフーズ株式会社 | Dried cut citrus fruit and manufacturing process therefor |
| CN102894163A (en) * | 2011-07-26 | 2013-01-30 | 南通金土地绿色食品有限公司 | Preserved wild apricot and its processing method |
| CN103564128A (en) * | 2013-10-28 | 2014-02-12 | 胡本奎 | Processing method of preserved prumus armeniaca |
| CN104186892A (en) * | 2014-08-07 | 2014-12-10 | 冯建民 | Making method of low-sugar kernel-free preserved cao apricots with stomach invigoration function |
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Application publication date: 20211228 |